This recipe came out of an old Southern Living cook book from the 1980's. As usual, I can't remember which one, but it is delicious! I usually omit the onions and mushrooms from the recipe and saute' them and serve them with other condiments.
1Saute mushrooms and onion in butter in a large skillet until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly until gravy is thickened and bubbly. Set aside.
2Brown beef in bacon drippings in a heavy Dutch oven. Cover and simmer 10 minutes, stirring occasionally. Add gravy mixture, curry powder, salt and pepper; cover and simmer 20 minutes or until beef is tender.
3Serve beef and gravy over rice with server of the following condiments. (About 1 cup each) chow mein noodles, chopped tomato, chopped celery, chopped green onion, chopped hard cooked egg, shredded carrot, sweet pickle relish, bean sprouts, bamboo shoots, waterchesnuts, unpeeled chopped apple, cooked and crumbles bacon, raisins, flaked coconut, salted peanuts, toasted slivered almonds. Yield: 8 servings.